My wife shot her first bird on the 18th. On the 19th it was in marinade, the 20th in the smoker. I carved the meat off on the 21st, and decided to make broth with the carcass and neck. Cut them down to fit in a saucepan, covered with water, added sea salt, Lowry's seasoned salt, onion flakes, and black pepper. Brought to a boil and kept trimming the meat off the bones. Made an intense, smoky rich broth. Removed the bones and carcass and cooled in the fridge. The next day my wife added rice to the broth and cooked it up. WOW! So rich and flavorful, and really extended our meals on this fine bird.